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Posts Tagged ‘kuri squash’

For the past several years, I have embraced coming up with new or unusual ways to cook traditional foods usually eaten at and around Thanksgiving. Like Catherine, Thanksgiving is also a favourite holiday of mine. The brilliant colours around me remind me of the changing seasons, and this year, they remind me of a bountiful harvest had at our (now previous) home in Toronto. Although I loved the autumn colours in Toronto, I must admit they are absolutely stunning out here in Western Montréal. I frequently have to travel at least an hour to visit field sites at work, and I am really fortunate because I end up driving along some of the most beautiful roads in Canada. Driving doesn’t feel like a chore, in that case – but rather a treat!

This year I spent Thanksgiving in Ottawa. We decided to have a roast beef (rosbif en français), and so I thought I should try to make something different with squash, because squash are something I can never get enough of. A relative of mine who knows me well gave me a beautiful Kuri squash (aka red hubbard) as a housewarming gift a few weeks ago. What a great idea! It had a smiling face carved into it naturally in a few crevices – and made a lovely meal which I greatly enjoyed sharing with my family. I made this recipe without parmesan because of a dietary restriction – and I think in the end that allowed the subtle squash flavours to really come through. I based the recipe off one found on Bon Appétit‘s website which I bookmarked last year as a must for 2011. This is quite an ambitious project to take on if you’ve never made gnocchi, but don’t shy away just because of that. Especially if you have the helping hands of a mother or friend, it ends up being really fun and the outcome is certainly worth it.

Ingredients – 6 side portions

-1 medium kuri (red hubbard) squash
-1 Tbsp olive oil

-3 small potatoes or 1 large potato – approximately 350g
-1 3/4 cups all-purpose flour
-1 egg, beaten
-1/2 tsp (freshly if possible) grated nutmeg
-1/2 tsp salt

-4 Tbsp butter
-2 Tbsp chopped fresh sage
-pinch of salt and pepper, to taste

Directions

Cut squash in half lengthwise, and remove seeds. Place cut-side up on a baking dish and brush with olive oil. Cook in oven at 400F for 75-90 minutes, or until the squash is fully roasted and some brown spots begin to appear on it.

Meanwhile, boil the potato whole for about 20 minutes or until a fork can be poked in and flesh is tender. Remove from water, peel, and purée the potato (use a potato ricer if you have  – which my dad and his wife do to my great surprise!). Purée the potato while it is still warm, and if you do not have a ricer, mash it up thoroughly. I like to pass it through the ricer several times because it makes the gnocchi that much more delicate

While letting the puréed potato cool, scoop the squash flesh out of the skin and purée it (I did it by hand because I did not have a food processor – but that would be great if you have one). Then place the purée in a pot and heat over medium heat, stirring constantly, for 4-5 minutes until the mixture is hot and thickens. Remove from heat and let cool.

To the cool potato, add the nutmeg, egg, and salt. Then add the squash, and mix thoroughly. Add the flour in 1/4 cup at a time, mixing well enough that the mixture is even but not over-worked. If the dough is still quite sticky once all the flour has been mixed in, add a couple of table spoon fulls of flour until it is not too sticky to handle.

When you are ready, roll small tea-spoonfuls of the dough on floured hands, and then roll over a fork to create indentations. Place on a well-floured cookie sheet or if you have parchment paper this is the time to use it on the baking sheet.

Once your gnocchi are all formed (congratulations! it’s not the easiest thing to make), place them in the fridge for an hour.

Bring a large pot of salted water to a boil, and then cook the gnocchi in batches of 1/4 at a time. Place them into the water carefully, and wait for them to begin to float. Once they are cooked (floating), remove them with a slotted spoon and place in a single layer on a baking dish again. Repeat until all gnocchi are cooked.

To make the brown butter: in a frying pan, melt the butter over medium/medium-low heat. Once it begins to bubble, keep a careful eye. It should eventually foam white, and then the foam should pick up a yellow tinge. This is the point the pan needs to be taken off the heat immediately otherwise the butter will pass the brown/hazelnut stage and burn. Place the chopped fresh sage in the butter and return over low heat for a minute or two.

Place the gnocchi in the pan with the brown sage butter, toss so the gnocchi are fully covered, and serve as an accompaniment to a special meal!

-Sitelle

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